Korean sesame chicken wings

Yield: 1 servings

Measure Ingredient
3 pounds Chicken wings
¼ cup Flour
½ cup Cornstarch
1¼ teaspoon Salt
¼ cup Sugar
1 tablespoon Sesame seeds; toasted
2 Cl Garlic; minced
2 Green onions; chopped
2 Eggs; beaten
5 teaspoons Soy sauce; (kikkoman)
Oil; for deep frying

Recipe by: lynne nishihara <vectr01q@...> Cut wings in half after removing tips. Wash and pat dry. Mix remaining ingredients and marinate wings 3 hours or overnight. Batter will be thick, but will thin down during marinating. Deep fry until golden brown and drain on paper towels.

Notes: Sliced flank steak or boneless chicken pieces may be substituted. I usually double the sesame seeds and green onions.

Sharon, Anna's recipe is similar to one I have. I've used both flank steak and chicken (wings and breast fillet strips). The main difference seems to be the addition of flour and cornstarch and deep frying (watch them arteries!). I posted it a long while ago, so this is a reprint.

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